It must be pretty difficult being gluten intolerant, watching everyone else tuck into whatever they fancy and missing out on tasty grub all the time. Which is why I decided to restore some balance when I cooked dinner for the first time in my new weasel den.

The trick was to find something everyone would enjoy, but that was also gluten free for my gluten-intolerant Mammy.

1.) First of all, mix the soft cheese, olives, sundried tomatoes, garlic and oregano in a bowl.

2.) Next, use a sharp knife to cut a slit along the side of each chicken breast, then stuff with the soft cheese mix.

3.) Pop on a baking tray and season the chicken. Top with sliced tomatoes, drizzle with olive oil.

4.) Roast for 20 minutes at 220C, or until the chicken is cooked through entirely.

I served the Italian chicken with roast potatoes, side salad and some crusty bread, plus a bottle of my Portuguese favourite Vinho Verde. The trick with the roast potatoes is too cover in olive oil and season, then cook on a low heat for 2 hours until they are crunchy on the outside and soft in the middle.

As you’ve probably gathered by now, I love me a good curry. But having just moved into my own lovely little weasel den, I’ve been a bit pressed for time to actually cook. Those boxes ain’t gonna unpack themselves you know (no they really aren’t, I’ve been sitting watching them and they haven’t moved one inch).

This is why Chilli Papas Balti sample mix came along at just the right time. Through my letterbox, a tantalising little sachet fell, filled with mysterious fresh spices the colour of a blazing Indian sunset.

There was nothing to tell me what was inside (well, they wouldn’t just give away their secrets would they?) but I sniffed out some cumin, turmeric and cinnamon…perhaps?
What the mix did come with was an ingredients list and some cooking instructions. I deviated slightly from the ingredients listed, using aubergine and courgette instead of peppers, and cooking whole chicken legs instead of chopped meat.

Thanks to Rachel for the kind flatwarming gift too, turns out it works even better with ginger!

Oh yes, and I left the seeds in the chilli peppers because I like it hot. The beauty was just throwing everything in a pan, sticking on some rice, and leaving it to cook.

Making sure the chicken legs were cooked through we were ready to dig in, the aromas already making our mouths water.

The curry was lovely. A hearty, warming meal – perfect for the darker, colder nights that are drawing in so quickly. And a great way to celebrate my new hungry weasel den!

Sometimes it’s a real effort to make anything from scratch – particularly after a long day at work. Check out this quick and easy stir fry that takes minimum effort but gives maximum taste, and is perfect for a midweek dinner. And I love sesame oil…

What you’ll need…

(serves 2)

180g cooked king prawns

1 bok choi cabbage, chopped

2 portobello mushrooms, chopped

2-3 cloves garlic, crushed

1 red chilli, chopped

300g straight to wok noodles

2 tablespoons sesame oil

1 tablespoon soy sauce

Black pepper

How to make it…

1. First fry the garlic in the sesame oil for a minute or so, then add the chilli and fry for another minute.

2. Throw the mushrooms and bok choi into the pan and stir fry for another few minutes until they soften.

3. Next, add the prawns and stir for around 30 seconds until they are warm through.

4. Then add the noodles and mix together for a further two minutes.

5. Finally, add the soy sauce and stir in, then serve with a grind of black pepper.

The garlic is a great immune booster, while chilli will help clear out any sniffles, and in small doses prawns are excellent sources of vitamin B12, zinc, selenium and omega-3 fatty acids.

In other news, I am going to “A Curious Evening of Chocolate and Beer with Edward & Irwyn and Innis & Gunn” very soon and I can’t bloomin’ wait!

Whip up this tasty lunch in minutes – not just a treat for the taste buds but great for your health too.

I love the freshness of the basil and tomatoes, combined with the creamy avocado and crunch of the warm sourdough bread.

Avocados boast 35% more potassium than your average banana and are also rich in vitamins E, K and B, so get stuck in!

What you’ll need:

1 avocado

5 cherry tomatoes, halved

Fresh basil leaves

2 slices of sourdough bread, toasted

A squeeze of lime

Olive oil

Black pepper

Simply mash the avocado roughly then mix with the tomatoes and basil, and squeeze in some lime juice. Then drizzle olive oil over the freshly toasted sourdough and spread the mixture on thickly. Season with black pepper and enjoy every tasty mouthful.

When I lived in Spain I learnt to cook authentic Indian curry. That’s right, curry. I lived with an American and an English-Indian girl and most Sundays we took it in turns to cook for around 10 other TEFL teachers in our tiny little flat in the suburbs of Madrid. And in a small way it felt just like being at home.

Curry is easier to make than most people think, once you know the basic spices you can play around a little and try out different combinations of spice or different bases – tomato, coconut milk, yogurt or cream – whatever you’re in the mood for.

I love to cook curry for groups of friends, because you can make a big pot and everyone can just help themselves to as little or as much as they like. Here is one of my favourites…

1.) Firstly, pop the garlic, chopped chillies, turmeric, cumin, ginger, peppercorns and some fresh coriander into a bowl and use a hand-held blender to mix into a smooth paste. Alternatively use a food processor.

2.) Put the chicken into a dish and make sure it’s all nicely covered with the paste then pop in the fridge for two hours to soak in all those lovely flavours.

3.) Pop the oven on at 220C and, once heated, stick the chicken in to cook for around 45 minutes. Check occasionally and jiggle about the chicken to ensure it’s thoroughly cooked. For the last 10 minutes, put the chicken under a medium grill to get a nice golden finish.

4.) In the meantime, cook the basmati rice for 7 minutes, then drain. Add two bay leaves plus the butter – place a teacloth over the pot and leave to steam for 20 minutes.

5.) Check the chicken is completely cooked i.e. not pink in the middle, then serve up and garnish with a coriander sprig or two.

A nice, cold Indian Pale Ale straight from the fridge is the best accompaniment to this warming curry – dig in!